Veal Cordon Bleu

Yield

Makes 10 servings

Ingredients

• 3 lbs 12 oz boneless veal top round, cut into ten 6-oz portions
• 1 tsp salt
• 0.5 ground black pepper
• 5 oz thinly sliced ham
• 5 oz thinly sliced Gruyere
• 5 oz all-purpose flour
• 4 fl oz egg wash
• 8 oz fresh bread crumbs
• 20 fl oz Mushroom Sauce

Instructions

1. Pound each piece of veal into 0.25 inch slices between parchment paper. Blot dry, season with salt and pepper.
2. Top each veal with 0.5 oz each of ham and cheese.
3. Pound the open edges between parchment paper to seal the cordon bleu.
4. Apply breading to the veal: dredge the veal in flour, dip in egg wash, roll in bread crumbs.
5. Heat 0.5 in oil to 350F over medium.
6. Add veal to oil. Fry for 2 to 3 minutes or until golden and crisp.
7. Turn; fry other side for 2 minutes until 160F internally.
8. Blot with paper towels.
9. Serve with mushroom sauce.